Description
This Mango Curd Tart is a delightful tropical dessert perfect for summer gatherings. Featuring a buttery, flaky tart crust filled with a silky, sweet mango curd, it offers a burst of fresh mango flavor balanced with a hint of lemon and vanilla. This elegant tart is chilled to set, making it a refreshing treat that combines creamy texture and vibrant fruity taste.
Ingredients
Scale
For the Tart Crust
- 1 cup All-Purpose Flour
- 1/4 cup Powdered Sugar
- 1/2 cup Unsalted Butter (cold)
- 1 large Egg Yolk
- 2-3 tablespoons Cold Water
For the Mango Curd Filling
- 1 cup Fresh Mango Puree (from ripe mangoes)
- 1/2 cup Granulated Sugar
- 3 large Eggs
- 1/4 cup Unsalted Butter (cut into pieces)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Vanilla Extract (pure)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the tart shell.
- Make the Tart Dough: In a mixing bowl, whisk together the all-purpose flour and powdered sugar. Cut in the cold unsalted butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Bind the Dough: Stir in the egg yolk, then gradually add cold water one tablespoon at a time, mixing gently until a dough forms. Shape the dough into a disc, wrap it with plastic wrap, and chill in the refrigerator for 30 minutes to firm up.
- Roll and Bake the Tart Shell: On a floured surface, roll out the chilled dough to about 1/4 inch thickness. Transfer it carefully into a tart pan, pressing it gently to fit the edges. Bake for 15-20 minutes or until the crust turns golden brown. Remove from oven and let it cool.
- Prepare the Mango Curd: In a medium saucepan over medium heat, whisk together the fresh mango puree, granulated sugar, and eggs. Stir constantly to prevent curdling and cook for 8-10 minutes until the mixture thickens to a custard-like consistency.
- Finish the Curd: Remove from heat and stir in the unsalted butter pieces, lemon juice, and vanilla extract until the butter melts and the curd is smooth. Let it cool slightly before using.
- Assemble the Tart: Pour the slightly cooled mango curd into the baked tart shell and spread it evenly with a spatula.
- Chill to Set: Refrigerate the assembled tart for at least 2 hours to allow the curd to firm up and flavors to meld.
- Garnish and Serve: Before serving, garnish the tart with fresh mango slices, whipped cream, or mint leaves for an attractive presentation. Serve chilled for the best taste.
Notes
- Use ripe, sweet mangoes for the puree to ensure flavorful curd.
- Keep the butter cold while making the crust to achieve a flaky texture.
- If the dough is too crumbly, add an additional tablespoon of cold water.
- Constant stirring during cooking the curd prevents scrambling of the eggs.
- Chilling the tart helps the curd to set properly and improves slicing.
